CN108041151A - 一种苹果干的制备方法 - Google Patents
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- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
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Abstract
本发明涉及一种苹果干的制备方法。脱水苹果制作包括以下步骤:1)将苹果原料进行清洗;2)将清洗好的苹果去皮去核;3)将步骤2)中所得苹果按照需要切成片状、条状或小三角丁;4)将步骤3)所得苹果块进行护色处理;5)将步骤4)所得苹果块进行热风干燥;6)将步骤5)所得半干苹果块进行微波干燥;7)将步骤6)所得产品进行真空干燥;8)将步骤7)所得产品装袋,冲氮气,封口,得到所述脱水苹果。本发明将组合式干燥技术应用在制备脱水苹果的过程中,有效地避免了长时间加热处理对苹果色泽和营养成分带来的负面影响,并得到一种色泽接近鲜果、伴有苹果原香、口感酥脆、可在常温下保持两年以上而不变质的脱水苹果干制产品。
Description
技术领域
本发明涉及一种苹果干的制备方法。
背景技术
苹果是我国主要水果产品之一,也是我们日常食用较多的水果品种。一直以来,苹果都以其充足的维生素和营养物质被大家当作养生之果。常吃苹果不仅能够养颜美肤,更能提高免疫力,降低血液中的胆固醇,预防动脉硬化及其它心血管疾病。
目前,我国苹果以鲜食鲜销为主,苹果属于高水分含量的水果,采摘后需要进行贮藏或者加工处理,否则极易腐败变质。我国苹果加工产品有罐头、果铺、果酱、果汁、果酒、果醋等。苹果干也是一种深加工手段,作为一种时尚的休闲食品,苹果干已经风靡国内外市场,销量逐年增加,有效的缓解了苹果产区卖果难的问题,果农增产增收,加大了生产的积极性。
苹果脱水干制加工领域中,通常的干制技术有:热风干燥、真空冷冻干燥、油炸干燥、微波干燥等。热风干燥是目前应用最为广泛的加工手段,优点是耗能最低,缺点是苹果营养成分损失较多,色泽形状变化大;真空冷冻干燥制作的苹果片色泽形状较好,但是生产成本太高,不利于节能;油炸干燥不健康已经逐渐被消费者放弃;微波干燥易使产品部分地方焦糊,适用于在低水分含量物料的干燥。
发明内容
本发明的目的是提供一种可以在常温条件下贮存两年以上,采用热风干燥、微波干燥和真空干燥相结合工艺的苹果干及其制备方法。
为实现上述目的,本发明采取以下技术方案,一种苹果干,是由下述生产方法制成,所述方法包括以下步骤:
(1)将苹果原料进行清洗;
(2)将清洗好的苹果去皮去核;
(3)将步骤(2)中所得苹果切成片状、条状或小三角丁;
(4)将步骤(3)所得苹果块进行护色处理;护色处理的处理时间为15-25min,护色液采用柠檬酸,柠檬酸添加量为0.25%,pH值3.1~3.5。
(5)将步骤(4)所得苹果块进行热风干燥;进行热风干燥处理的温度设为60℃~100℃,时间为60~310min;
(6)将步骤(5)所得半干苹果块进行微波干燥;微波强度为2.0W.g-1~3.0W.g-1,时间为4~6min;
(7)将步骤(6)所得产品进行真空干燥;真空度为0.06MPa~0.09MPa,温度为60℃~90℃,时间为1.5h~5.0h;
(8)将步骤(7)所得产品装袋,冲氮气,封口,得到所述苹果干。
所得苹果干产品最终含水量为2%~10%。
步骤(3)中,苹果片为垂直果核方向切成圆片,厚度为2~10mm;苹果条为平行果核方向切成长条,横截面面积为25mm2~225mm2。
本发明的有益效果为:
本发明采用一种联合干燥技术手段对苹果进行干制,得到的苹果干产品伴有苹果原香,口感酥脆,且营养成分损失少,色泽形状变化小,其色泽接近鲜果;是不可多得的美食佳品。
本发明提供的苹果干制备方法具有以下优点:1、本发明将苹果进行柠檬酸护色处理,有效的防止苹果发生酶褐变和非酶褐变,使得苹果干产品外观颜色良好;2、本发明将热风干燥、微波干燥和真空干燥联合使用,有效的保证了苹果干产品的酥脆口感,并降低了产品生产成本。
具体实施方式
下述实施例中所使用的实验方法如无特殊说明,均为常规方法。
下述实施例中所用的材料、试剂等,如无特殊说明,均可从商业途径得到。
实施例1:采用本发明方法进行苹果干片的制备
1)选取新鲜、无腐烂、无病虫害苹果原料,清洗干净;
2)将清洗好的苹果去皮去核;
3)将步骤2)中所得苹果按照垂直果核方向切成圆片,厚度5mm;
4)将步骤3)所得苹果片放入护色液中进行护色处理15min,护色液采用柠檬酸调节pH值至3.1~3.5,柠檬酸添加量为0.25%;
5)将步骤4)所得苹果片捞出沥水,平铺到设备上进行热风干燥,温度为70℃,时间为100min;
6)将步骤5)所得半干苹果片进行微波干燥,微波强度2.5W.g-1,脱水时间为4min。
7)将步骤6)所得苹果片进行真空干燥,真空度为0.06MPa,温度为80℃,时间为4h;
8)将步骤7)所得产品装袋,冲氮气,封口,得到所述苹果干片。
实施例2:采用本发明方法进行苹果干条的制备
1)选取新鲜、无腐烂、无病虫害苹果原料,清洗干净;
2)将清洗好的苹果去皮去核;
3)将步骤2)中所得苹果按照平行果核方向切成长条,横截面积100mm2;
4)将步骤3)所得苹果条放入护色液中进行护色处理15min,护色液采用柠檬酸调节pH值至3.1~3.5,柠檬酸添加量为0.25%;
5)将步骤4)所得苹果条捞出沥水,平铺到设备上进行热风干燥,温度为80℃,时间为150min;
6)将步骤5)所得半干苹果片进行微波干燥,微波强度3W.g-1,脱水时间为5min。
7)将步骤6)所得苹果片进行真空干燥,真空度为0.08MPa,温度为80℃,时间为5h;
8)将步骤7)所得产品装袋,冲氮气,封口,得到所述苹果干条。
实施例3:采用本发明方法进行苹果干丁的制备
1)选取新鲜、无腐烂、无病虫害苹果原料,清洗干净;
2)将清洗好的苹果去皮去核;
3)将步骤2)中所得苹果切成三角丁;
4)将步骤3)所得苹果丁放入护色液中进行护色处理15min,护色液采用柠檬酸调节pH值至3.1~3.5,柠檬酸添加量为0.25%;
5)将步骤4)所得苹果丁捞出沥水,平铺到设备上进行热风干燥,温度为60℃,时间为90min;
6)将步骤5)所得半干苹果丁进行微波干燥,微波强度2W.g-1,脱水时间为4min。
7)将步骤6)所得苹果丁进行真空干燥,真空度为0.06MPa,温度为60℃,时间为3h。
8)将步骤7)所得产品装袋,冲氮气,封口,得到所述苹果干丁。
上述各实施例中,各工艺参数,如切块形状、护色液配比、护色浸泡时间、pH值、热风干燥时间、热风干燥温度、微波干燥场强、微波干燥时间、真空干燥真空度、真空干燥温度、真空干燥时间等都是可以有所变化的,在本发明技术方案的基础上,在权利要求书所述相应范围内,对上述各工艺参数进行的所有数值变换,均不会对本发明提供的苹果干的品质造成影响,不应排除在本发明的保护范围之外。
Claims (3)
1.一种苹果干的制备方法,其特征在于:所述方法包括以下步骤:
(1)将苹果原料进行清洗;
(2)将清洗好的苹果去皮去核;
(3)将步骤(2)中所得苹果切成片状、条状或小三角丁;
(4)将步骤(3)所得苹果块进行护色处理;护色处理的处理时间为15-25min,护色液采用柠檬酸,柠檬酸添加量为0.25%,pH值3.1~3.5;
(5)将步骤(4)所得苹果块进行热风干燥;进行热风干燥处理的温度设为60℃~100℃,时间为60~310min;
(6)将步骤(5)所得半干苹果块进行微波干燥;微波强度为2.0W.g-1~3.0W.g-1,时间为4~6min;
(7)将步骤(6)所得产品进行真空干燥;真空度为0.06MPa~0.09MPa,温度为60℃~90℃,时间为1.5h~5.0h;
(8)将步骤(7)所得产品装袋,冲氮气,封口,得到所述脱水苹果。
2.根据权利要求1所述的一种苹果干的制备方法,其特征在于:步骤(3)中,苹果片为垂直果核方向切成圆片,厚度为2~10mm;苹果条为平行果核方向切成长条,横截面面积为25mm 2~225mm 2。
3.根据权利要求1所述的一种苹果干的制备方法,其特征在于:所得脱水苹果产品最终含水量为2%~10%。
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Cited By (2)
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CN109259138A (zh) * | 2018-11-06 | 2019-01-25 | 雅安职业技术学院 | 一种微波热风联合干燥制备苹果干的工艺 |
CN109511926A (zh) * | 2018-11-07 | 2019-03-26 | 李波 | 一种高寒山区生态脆甜苹果干及制法 |
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Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
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CN109259138A (zh) * | 2018-11-06 | 2019-01-25 | 雅安职业技术学院 | 一种微波热风联合干燥制备苹果干的工艺 |
CN109259138B (zh) * | 2018-11-06 | 2022-01-21 | 雅安职业技术学院 | 一种微波热风联合干燥制备苹果干的工艺 |
CN109511926A (zh) * | 2018-11-07 | 2019-03-26 | 李波 | 一种高寒山区生态脆甜苹果干及制法 |
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